Monday - Friday 10am-8pm




Easy Pumpkin Cheesecake Crumble Bars

These  delicious cheesy pumpkin squares are both sweet and savoury with a biscuit base and a hint of pumpkin spice, just perfect! Gluten free and vegetarian friendly
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 12



  • 4 Cups of Nairn’s Gluten Free Super Seeded Wholewheat Crackers, blended to a crumb
  • ½ Cup of coconut sugar/xylitol
  • 4 Tablespoons of coconut oil, melted



  • Preheat the oven to 160℃ and line a small baking tin with parchment paper
  • To prepare the base, add the cracker crumbs and sugar to a large bowl and stir to combine
  • Add the coconut oil and stir to combine
  • Transfer to the prepared baking tray, firmly press down to compact the base and bake for 15 minutes
  • To prepare the pumpkin cheesecake layer, add the cream cheese to a large bowl and beat, add the salt and slowly begin adding in the sugar and continue to beat
  • Add the first egg and beat, add the second egg and continue to beat 
  • Add the pumpkin and pumpkin spice blend, beat to combine until slightly thickened
  • Spread the pumpkin cheese mixture over the base and place back in the oven for 45 minutes
  • Remove and allow to cool, it sets even better if you place it in the fridge for an hour
  • Slice into squares and enjoy!
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About Us 

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm


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